Bloody orange galette


Last week I bought a bit too many oranges. I was supposed to make marmalade, but had too many things to do and just couldn’t find any time. I wish days were longer and I had energy like a puppy or hyperactive toddler. Unfortunately I am becoming a lady close to fourty and need more rest than when I was younger. Bummer! So I was left with a large amount of oranges, part was juzt eaten raw as they are really tasty, and few of them were to become a galette. I decided to make the gallette with a mix of buckwheat and plain flour, as I love the nutty taste of this recipe and pair the oranges with almond frangipane. I saw some beautiful photos of a similar galette on Call me cupcake blog and needed all that beautiful coors in my oven too 😉


1 cup white wheat flour
1/2 cup buckwheat flour
150 g cold butter, cut in small dice
3 T ice cold water
2 T sugar
1t of salt
whole egg, whisked with a fork to brush the pastry

100 g softened butter
90 g granulated sugar
100 g almond flour
1 egg

4 oranges, skin removed and cut into half centimeter slices.

Place flour, teaspoon of salt, sugar in a food processor and process for a few seconds to combine.Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow stream, through the feed tube, just until the dough holds together. Turn the dough out onto a work surface. Place on a sheet of plastic wrap. Flatten, and form a disc. Wrap, and refrigerate at least 1 hour before using. Preheat the oven to 180C/350F. Now cream butter and sugar for the frangipane until creamy and fluffy, add almond flour and the egg. Roll out the dough on a baking paper. And transfer to a rimmed baking sheet. Leaving 2 cm gap on an outer side spread the frangipane. Slice the oranges and put them on top. Fold up edges of pastry to partially cover the oranges. Brush pastry with whisked egg.Bake for 40-45 minutes until party is golden. Leave to cool, serve cold.







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